Hi Amanda,
I hope it's not too late for the recipes. I forgot all about it until I
came across your email, again, tonight! I hope it isn't too late.
This was my favorite recipe of my Grandmother's. Her name was Gladys (Abel)
McNabb, and she lived in DeKalb county all of her life.
(1895-1996) She always made lemon meringue pies for church suppers. She was
a member of the First Church of Christ, in Garrett. One time she was
carrying her pie in a pie carrier down the back porch steps and she slipped
and fell down the steps. She scraped up her leg pretty badly, but she saved
the pie! There was a little damage, but it was still delicious!)
Grandma's Famous Lemon Pie
3TS Cream Cornstarch (That was the brand she used. You can use any brand)
1-1/4 C Sugar
1/4 C lemon juice
1 TBS grated lemon rind
3 eggs separated
1-1/2 C boiling water
1 9-10 inch baked pie shell.
4-6 TBS sugar
Combine Cornstarch 1-1/4 C sugar lemon juice & rind. Beat egg yolks: add
cornstarch mixture. Gradually add boiling water. Heat to boiling over
direct heat. Boil 4 minutes stirring constantly. Pour in the pie shell.
Meringue:
Beat egg whites (separated from above egg yolks) until stiff, but not dry.
Gradually beat in the 6 TBS of sugar. Spread meringue over top of pie,
carefully sealing in all the filling by spreading meringue to touch all
edges of the crust.
Bake in 425-degree oven 4-5 minutes or till browned. Cool on cake rack away
from drafts. Serve cold.
As far as I know, it won't be put together until (at the earliest) Febuary!
Hope to hear from you!
Amanda Wells
From: "D. J." To: dekalbgensociety(a)hotmail.com Subject: Re:
Dec. 9 Meeting
Date: Tue, 10 Dec 2002 21:48:12 -0500
What is the deadline for the recipes, and can we submit two? Thanks. Yours
in Christ, Debbie
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